Pressing Extraction
Blueberries are a rich source of vitamins and colors. The aroma’s and smells that originates from the blueberry juice is breathtaking. Therefore it is important to utilize all that nature has to offer by extracting the juice through pressing.
Olive oil is an unsaturated fat in liquid form. It is often used for the production of food products such as salad dressings. The extracting olive oil with PEF technology has shown that a higher yield and concentration of phytosterols, antioxidants, polyphenols and tocopherols.
One of the most popular juices in the world is made from apple. This juice contains large amounts of phenolic compounds with antioxidant capacity. These compounds are considered to be healthy as it plays a role in preventing sicknesses like cancer.
Drying Acceleration
Drying is an energy intensive process, therefore other technologies should be considered to reduce the energy consumed during drying. A reduction of drying time (34.7%) was obtained when red bell pepper was pre-treated with PEF and then dried compared to the untreated bell pepper.
Diffusion Extraction
Diffusion extraction is considered to be the process in which color and taste migrates from the high concentrated area to the less concentrated area. One daily example is setting tea. But there are many more possiblities.
The sugar industry has a large impact in the world, considering the amount of sugar production. In the Netherlands sugar is obtained from sugar beets. Research has illustrated that the PEF technology increased the sugar extraction.
Tomatoes are incorporated in many food products and sauces on the market. For some applications the skins of the tomatoes are removed. The PEF technology could provide an easy method to remove the skins. The skins are often seen as waste, but still contain nutritional value. Research has shown that the PEF pre-treatment improves the carotenoid extraction from tomato.
Flax are produced for the purpose of seeds, fiber and oil. Other components of these seeds have become more desired, as these by-products from flaxseeds contain high nutritional value. It has been shown that the PEF could aid in increasing the extraction of polyphenols from flaxseed hulls.
